Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  butter or margarine -- softened~
     1/2           cup  packed brown sugar
  2                     egg yolks
  1                cup  all-purpose flour -- up to 1 1/2
  1           teaspoon  baking powder
                        ***TOPPING***
     3/4           cup  sugar
  2          envelopes  unflavored gelatin
  1              pinch  salt
  1                cup  cold water
  1                cup  confectioners' sugar
  1           teaspoon  baking powder
     1/2      teaspoon  almond extract
  2              drops  green food coloring
  2              drops  red food coloring
     1/4           cup  shredded coconut -- toasted

Preparation:

In a mixing bowl, cream the butter and brown sugar. Beat in egg yolks, one at a time. Combine flour and baking powder; add to the creamed mixture. Press into a greased 9-in. square baking pan. Bake at 3250 for 15-20 minutes or until light brown. Cool. In a saucepan, combine the sugar, gelatin and salt; stir in water. Let stand for 1 minute. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer for 10 min- utes, stirring occasionally. Remove from the heat; transfer to a mixing bowl. Add confectioners' sugar; beat on high until thick and creamy white, about 12 min- utes. Add baking powder and extract. Divide into three equal portions. Add green food coloring to one portion and red food coloring to another; mix well. Leave the third portion white. Pour green mixture over crust; chill for 3 min- utes. Top with white mixture; chilt for 3 minutes. Top with pink mixture. Sprinkle with coconut. Cover and refrigerate for 1 hour or until set. Editor's Note: Torte may be fro

Nutritional Information:

4663 Calories (kcal); 287g Total Fat; (54% calories from fat); 35g Protein; 509g Carbohydrate; 1170mg Cholesterol; 4419mg Sodium